Directions:

Pour two inches of olive oil into heavy bottom skillet.

Turn heat to medium high and heat to 325 degrees F. (Note: If no thermometer is available, when ready to fry, drop a small amount of breadcrumbs into the oil. The bread crumbs should slowly rise up to the top and turn golden brown. When this happens, the oil is ready for the ravioli.)

Breading station:
Pour milk into a shallow bowl.

Pour bread crumbs into a separate shallow bowl.

One by one, dip ravioli into the milk. Let sit for a few seconds, take out of the milk and let excess milk drip off.

Then, dip ravioli into breadcrumbs and coat with a nice, thick layer of breadcrumbs.

Place coated ravioli onto a sheet pan until ready to fry. (Note: They can be coated and put in the freezer for a day or two until you are ready to fry them)

Drop the ravioli into the hot oil a few at a time.

Fry for 2-3 minutes until the ravioli come to the top of the surface of the oil and turn golden brown.

Remove golden brown ravioli from oil and drain on paper towel to remove excess oil. Sprinkle with parmesan cheese.

Serve while warm with marinara sauce for dipping.